Vegan Avocado Quesadillas

Thank you So Delicious for sponsoring this post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Happy Tuesday! I’m proposing we include #QuesadillaTuesday to be bundled with #TacoTuesday from here on out. Quesadillas are so simple, and often overlooked, but are equally as delicious. I believe that Mexican food in any form is always a good idea! I love this cuisine not only for the flavorful dishes, but also because there is an abundance of plant-based ingredients. Mexican cuisine incorporates some of the most nutritious foods on the planet, including fresh vegetables, avocados and beans. It is easy to please people with a variety of dietary needs with Mexican food, from paleo to gluten-free to vegan.

To further celebrate the beauty of a plant-based diet, I used So Delicious dairy free shreds in this recipe. The cheddar jack flavor added the perfect kick of heat to these quesadillas. These shreds look and feel like the real thing, and melt beautifully! This dairy-free cheese is an amazing alternative for those who can’t, or choose not to consume dairy products – or for anyone looking for a delicious product. I also love that these shreds are lower in saturated fat than their dairy-containing counterparts.

Following a plant-based doesn’t mean you have to eat salads for every meal. There are so many delicious alternatives out there so you can include your favorite foods. These quesadillas contain just a few simple ingredients, and you can whip up this recipe in just 10 minutes. The recipe is below, if you’d like to try!

Ingredients:

2 whole wheat flour tortillas

¼ cup So Delicious Dairy Free Cheddar Jack Shreds

1/3 cup vegetarian refried pinto beans

½ an avocado, peeled and sliced

Handful of baby spinach

Avocado oil spray

Instructions:

Preheat a skillet on medium heat.

Sprinkle cheese shreds on one half of each quesadilla. Add layers of spinach and avocado slices.

Spread refried beans onto the other half of the quesadilla, and fold each in half.

Spray skillet with avocado oil spray. Add quesadillas to skillet, cooking for about 3 minutes until tortilla is browned and crispy. Flip and cook other side until browned.